YumSugar

Fast & Easy Dinner: Chicken With Cucumbers and Couscous

partysugar — Wed, 09 Sep 2009 06:50:00 -0700

Say good-bye to boring chicken with this creative and healthy recipe. It's a balanced meal complete with a refreshing cucumber and parsley salad and garbanzo bean couscous.

The chicken is seasoned with ground ginger and coriander, and thanks to quick-cooking boneless skinless tenders, it's ready in just five short minutes. Don't be intimidated by the multiple steps in the recipe, it really is simple. To check it out, read more.

Chicken With Cucumber and Couscous
From Everyday Food

Ingredients

1 (1 pound) seedless cucumber
1/2 cup whole flat-leaf parsley leaves
1 to 2 tablespoons white-wine vinegar
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 pounds chicken tenders
1/2 cup couscous

Directions

Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.

Serves 4.

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Fast & Easy Dinner: Chimichurri Chicken

partysugar — Fri, 29 May 2009 10:30:00 -0700

Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans - they provide a snappy crunch - and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal, read more.

Chimichurri Chicken
From Better Homes and Gardens

Ingredients

4 skinless, boneless chicken breast halves
3 Tbsp. cooking oil
12 oz. fresh young green beans
3/4 cup packed Italian parsley
1 Tbsp. cider vinegar
2 cloves garlic, halved
1/4 tsp. crushed red pepper
1 lemon, peel and juice

Directions

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper.
On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.
In small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth.
Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.

Serves 4.

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Fast & Easy Dinner: Penne With Pesto and Ricotta

partysugar — Thu, 12 Mar 2009 07:50:38 -0700

A classic pesto sauce consists of fresh basil and pine nuts, but when basil is not in season, the thick fragrant sauce can easily be made with other herbs and greens. In this recipe the pesto is a blended mixture of spinach, arugula, parsley, and walnuts.

It's tossed with whole wheat pasta to create a dish that is healthful and filling. A heaping dollop of ricotta cheese laced with honey adds a touch of creamy sweetness to the pasta. For the recipe to this creative vegetarian dinner, read more.

Penne With Pesto and Ricotta
From Every Day With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne rigate pasta
1/3 cup walnut pieces
1 cup packed spinach or baby spinach leaves
1/2 cup packed arugula leaves
1/3 cup chopped flat-leaf parsley
1 clove garlic, smashed and peeled
Pepper
1/3 cup extra-virgin olive oil
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls)
1 cup ricotta cheese
1 tablespoon honey

Directions

Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool.
Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the olive oil in a steady stream and mix until a thick paste forms.
Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
In a small bowl, combine the ricotta and honey, season with pepper and set aside.
Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.

Serves 4.

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Monday's Leftovers: Roast Beef With Spicy Parsley Sauce

YumSugar — Mon, 17 Nov 2008 06:45:26 -0800

For a break from the ubiquitous wintertime stew, try using leftover chuck roast to make this satisfying alternative.

Serve the flavorful meat with oven-broiled tomatoes and a zippy, Italian-style chimichurri.

For a casual yet classy meal, read more.

Roast Beef with Spicy Parsley Tomato Sauce
From Giada De Laurentiis

Ingredients

Roast Beef:
1 (2 to 2 1/2 pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in half
2 teaspoons herbes de Provence
Kosher salt and freshly ground pepper
Spicy Parsley Tomato Sauce
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil

Directions

To make the beef roast, preheat the oven to 375°F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130°F. for medium rare or 135° for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5°F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Serves 4 to 6.

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Fast & Easy Dinner: Beef and Sweet Potato Pan Roast

partysugar — Fri, 17 Oct 2008 10:30:09 -0700

The classic pot roast gets a quick, modern makeover in this delicious recipe. Instead of slow roasting a large piece of meat, petite pieces of beef tenderloin are pan seared.

Then, they're tossed with fleshy sweet potatoes for a rapid roast in the oven. This recipe also uses the last of the season's cherry tomatoes.

A fresh parsley gremolata finishes off this robust dish. To make this meal for your family, read more.

Beef and Sweet Potato Pan Roast
From Better Homes and Gardens

Ingredients

1 Tbsp. dried Italian seasoning
1 Tbsp. bottled roasted minced garlic
1 tsp. salt
1/2 tsp. crushed red pepper
3 Tbsp. olive oil
2 lb. medium orange and/or white sweet potatoes, cut into 1-inch wedges
4 6- to 8-oz. beef shoulder petite tenders* or 1-1/2 to 2 lb. beef tenderloin
1 cup cherry tomatoes
Chopped Parsley Topping, recipe below

Directions

Preheat oven to 425 degrees F.
In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil. Divide seasoning mixture between two large self-sealing plastic bags.
Place sweet potatoes in one bag; shake to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.
Meanwhile, place beef tenders in remaining bag. Shake to coat. In a skillet brown beef tenders over medium-high heat, turning to brown evenly.
Stir sweet potatoes in roasting pan and push to edges of pan. Place beef tenders in center of pan. Roast, uncovered, for 5 minutes.
Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness.
Let stand for 10 minutes before carving. Sprinkle with Chopped Parsley Topping and serve.

Serves 6.

Chopped Parsley Topping: Stir together 1/4 cup snipped fresh parsley; 2 teaspoons finely shredded orange peel; 2 cloves garlic, minced; and 1/8 teaspoon salt.

*The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.

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Monday's Leftovers: Sautéed Scallops With Cherry Tomatoes

YumSugar — Mon, 01 Sep 2008 06:45:05 -0700

If you've got scallops on hand, this dish is perfectly convenient, because there's a good chance you'll have the other ingredients, such as parsley, lemon juice, and tomatoes, in your kitchen already. Simply add a plate of linguine or saffron risotto, and you've got a square meal. To get your hands on this recipe, read more.

Sautéed Scallops With Cherry Tomatoes
From Bon Appetit magazine

Ingredients

1 1/2 pounds large sea scallops, side muscles removed
Fleur de sel or coarse kosher salt
4 tablespoons extra virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika or Hungarian sweet paprika

Directions

Rinse and drain scallops; pat dry with paper towels.
Sprinkle with fleur de sel and pepper.
Heat 2 tablespoons oil in large skillet over medium-high heat.
Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover.
Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
Stir in 3 tablespoons parsley, lemon juice, and paprika.
Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper.
Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

Serves 4.

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Fast & Easy Dinner: Turkey Burgers With Feta and Herbs

partysugar — Tue, 12 Aug 2008 06:45:36 -0700

Although one of her specialties is turkey burgers, lately DearSugar has been in a recipe rut. I decided to help her spice things up with this savory and scrumptious recipe.

Instead of being served on a bun, the burger gets placed inside a pita pocket. The meat is seasoned with tons of fresh herbs before being stuffed with salty feta cheese. Paired with red wine or a cold beer, this flavorful burger is far from boring. To experiment with the recipe, read more.

Turkey Burgers with Feta and Herbs
From The Nest

Ingredients

1 1/4 to 1 1/2 pounds ground turkey (1 package)
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh Italian flat leaf parsley leaves
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne (optional)
4 tablespoons feta cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, quartered
4 pita pockets or burger buns
sliced cucumbers, diced tomatoes, diced red pepper, lettuce, optional for garnish

Directions

Place the turkey, mint, rosemary, parsley, garlic, oregano, mustard, pepper and cayenne, if desired, in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size.
Divide the feta cheese into 4 portions of equal size.
Using your thumb or the back of a tablespoon, make a shallow hole in each portion of beef and fill it with cheese. Shape the burger and carefully seal the opening. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.
Meanwhile, prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until no longer pink on the inside and seared on both sides, 5 to 6 minutes, or until the burgers reach an internal temperature of 160 to 165 degrees. Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until the burgers reach an internal temperature of 160 to 165 degrees and are well seared on both sides, 10 to 12 minutes.
Transfer to buns, pita pockets or a serving platter and serve immediately with the lemon quarters.

Makes 4 burgers.

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Fast & Easy Dinner: Pasta with Peas, Cream, Parsley, and Mint

partysugar — Thu, 26 Jun 2008 09:00:02 -0700

A refreshing take on classic macaroni and cheese, this delicious pasta dinner is a mix of decadent cream, salty cheese, and fresh herbs. Although the sauce is made with cream and cheese, in moderation, this pasta is far from heavy. The fragrant mint provides a tangy coolness and the peas burst in your mouth.

The vegetarian recipe follows a simple technique that's adaptable: Mushrooms, asparagus, and sun dried tomatoes would be wonderful add ins. To see the recipe, read more.

Pasta with Peas, Cream, Parsley, and Mint
From Bon Appetit magazine

Ingredients

1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute.
Stir in mint and 1/4 cup parsley.
Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley.
Serve, passing additional Parmesan alongside.

Serves 6-8.

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Come Party With Me: Passover - Menu

partysugar — Tue, 15 Apr 2008 08:23:51 -0700

At a traditional Seder dinner, no flour products are consumed, so my menu consists of flavorful and delicious dishes that are Passover friendly. To start things off create a cheese display with matzo crackers and cured olives. Once guests have had time to mingle, ask everyone to join you at the table. Serve a parsley, radicchio, and napa cabbage salad with lemon vinaigrette as the first course. For the main dish offer guests heaping plates of melt in your mouth brisket and scrumptious vegetables.

Fried artichokes - with crisp outsides and tender centers - are a nice compliment to the juicy brisket. If you are interested in looking at the recipes, please read more.

Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette
From Gourmet magazine

Ingredients

1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)

Directions

Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

Serves 8.

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Passover Brisket
From Food and Wine magazine

Ingredients

1/3 cup light brown sugar
2 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground white pepper
One 5-pound beef brisket, trimmed
3 tablespoons vegetable oil
4 large onions, sliced 1/2 inch thick
2 pounds carrots, cut diagonally 1/8 inch thick
2 cups Coca-Cola
One 28-ounce can crushed tomatoes
1/4 cup ketchup

Directions

In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture all over the brisket, set it in a baking dish and cover with foil. Refrigerate overnight.
Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side. Transfer to a plate.
Reduce the heat to moderate and add the onions. Stir well, cover and cook, stirring, until softened, about 15 minutes.
Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes. Transfer to a bowl.
Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat. Add the brisket and any juices and spread the onions and carrots around the meat. If necessary, add enough water to half-submerge the brisket in liquid. Cover tightly and braise in the oven for 2 1/2 hours.
Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes. Raise the oven temperature to 425°. Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender. Check every 20 minutes; if necessary, add water so the meat is half submerged. Remove from the oven and let stand for 15 minutes.
Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve.

Serves 8.

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Fried Whole Artichokes
From Saveur magazine

Ingredients

6 artichokes
1 lemon, halved
Vegetable oil
Salt

Directions

For each of the artichokes, pull off the tough green outer leaves until you get to those that are mostly yellow. Cut stem down to about 1" and peel. Slice 1" off top of artichoke. Spread open leaves and scoop out fibrous white choke, using a spoon. Rub artichokes all over with a halved lemon to prevent discoloration.
Pour oil into a medium saucepan to a depth of 3" vegetable and heat over medium-high heat. When oil is very hot but not smoking, add 2 of the artichokes.
Cook, turning to brown evenly, about 8 minutes. Drain on paper towels and repeat process with remaining artichokes.
Place each fried artichoke, stem side up, on a work surface and flatten by pressing under a plate. Return each artichoke to hot oil and cook, turning to brown evenly, about 6 minutes. Drain on paper towels.
Sprinkle with salt and serve whole. The outer leaves will be crispy (they taste like vegetable chips); the heart, stem, and inner leaves will be tender.

Serves 6.

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Modern Side: Orzo With Lemon and Parsley

partysugar — Sat, 05 Jan 2008 04:01:18 -0800

One of my New Year's resolutions is to experiment with new ingredients. Orzo, the Italian rice shaped pasta, is on the top of my list. It's simple to make, easily flavored, and makes a great substitute for rice. In this recipe it's tossed with fresh chopped parsley and tart lemon zest. It would be marvelous with pork tenderloin or roast chicken. To check out the recipe, read more

Orzo With Lemon and Parsley
From Williams Sonoma Kitchen

1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 lb. orzo, cooked
Finely grated zest of 1 lemon
Juice of 1 lemon
3 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Using the directions on the package, cook the orzo.
In a small Dutch oven over medium-low heat, warm the olive oil.
Add the garlic and sauté until fragrant but not browned, about 2 minutes.
Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.
Transfer the orzo to a serving bowl and serve warm.

Serves 4.

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